Chocolate or Cinnamon Babka

[Swisskaese]

Chocolate or Cinnamon Babka

Serves 16 as Dessert.

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DOUGH

• 1-1/2 c water
  
• 2 T yeast
  
• pinch sugar
  
• 2 eggs
  
• 2 egg yolks
  
• 1 tsp vanilla
  
• 2 drops almond extract
  
• 1 tsp lemon juice
  
• 3/4 c sugar
  
• 1 tsp salt
  
• 1/3 c milk powder
  
• 1 c unsalted butter or margarine - softened in small pieces
  
• 6 c (approx.) unbleached all-purpose flour or half bread flour/half all-purpose
  

Chocolate Filling:

• 1-1/2 c semi-sweet chocolate chips or chocolate bar of your choice
  
• 1/2 tsp cinnamon
  
• 1/4 c cocoa
  
• 1/2 c sugar
  
• 3 T unsalted butter or margarine
  

Cinnamon Filling:

• 1/4 c unsalted butter or margarine
  
• 1 c dark brown sugar
  
• 2 T corn syrup or maple syrup
  
• 2 tsp cinnamon
  
• 3/4 c chopped walnuts - optional
  

Egg Wash

• 1 beaten egg
  
• sugar for sprinkling
  

In a large bowl, mix together water, yeast, and pinch of sugar. Rest for five minutes to allow yeast to swell. Add eggs, egg yolks, vanilla, almond extract, lemon juice, sugar, salt and milk powder. Then add the softened butter and flour by folding it into the batter. Knead with a dough hook or by hand for about 8 to 10 minutes, until smooth and elastic.

Place dough in a well greased bowl and cover with plastic wrap or cover the entire bowl with a plastic bag to ensure that it is thoroughly sealed. Allow to rise about 45-90 minutes. (Can also be refrigerated overnight, but allow the dough to come to almost room temperature before continuing).

Divide dough in two equal parts. Cover with a towel and rest for 10 minutes. Butter two 9 -inch springform cake pans or two loaf pans. If making one large babka, butter a 10-inch bundt pan.

Roll dough into a 16 by 16 inch square on a lightly floured board. Spread the filling (see recipes below) over the entire surface. Roll lengthwise into a large roll; cut in half. Place both halves in prepared pan, beside each other, it doesn't matter if they are squished. Brush with egg wash and sprinkle with some sugar. Place the pan(s) in a plastic bag and let rise until babka is flush or has risen over the top of the pan.

Repeat with other half of dough.

Preheat oven to 350 F. Bake 35-45 minutes (50-70 minutes for one large babka) until medium brown. Cool for fifteen minutes in the pan before putting it on a rack.

Chocolate Filling:

Place chocolate chips, cinnamon, cocoa, sugar, and butter in a food processor and grind into a loose paste.

Cinnamon Filling:

Place the butter, sugar, corn syrup, cinnamon and walnuts in a food processor and grind into a loose paste.

Keywords: Kosher, Brunch, Vegetarian, Bread, Intermediate, Breakfast

( RG1767 )